Vegan Peanut Butter Oatmeal Chocolate Chip Cookies
These Vegan Peanut Butter Oatmeal Chocolate Chip Cookies blend creamy peanut butter, hearty oats, and rich chocolate chips for a delicious twist on a classic favorite. Perfectly chewy, utterly satisfying, and entirely plant-based. Gluten-free.
Servings 22 cookies
Calories 124kcal
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water
- ¾ cup (190g) all-natural salted peanut butter
- ½ cup (4oz) maple syrup
- ¾ cup (80g) almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- ½ cup (84g) dairy-free chocolate chips I use Enjoy Life brand
- ½ cup (50g) gluten-free old-fashioned oats
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside. Line a cookie sheet with parchment paper.
- In a large bowl, whisk peanut butter, maple syrup, and flax egg together. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir to combine.
- Fold in chocolate chips and gluten-free oats. Using a #40 cookie scoop or tablespoon, scoop cookie dough and place on the baking sheet in even rows. Gently press down slightly on the tops of each cookie to flatten.
- Bake for 10-12 minutes or until cookies start to look golden on top. Allow cookies to rest on baking sheet for 3 to 4 minutes before removing and placing on wire rack. Let them cool completely before storing.
Notes
To store: Keep cooled cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Adapted from my PB Maple Cookies with Dark Chocolate and Sea Salt.
Nutrition
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 126mg | Potassium: 77mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.003mg | Calcium: 33mg | Iron: 1mg